Another week at home on the east coast, another pickle recipe to try with my mom. This time we made pickled green beans – also known as “dilly beans” (seasoned with dill, commonly seen on menus as a Bloody Mary garnish), or “zydeco beans” (a musical genre evolved in southwest Louisiana by French Creole speakers which blends music indigenous to the Louisiana Creoles and the Native people of Louisiana; full Wikipedia knowledge here).
Interestingly enough, my mom and I had already planned on making these for their seasonality but had just returned from a wedding in Louisiana right before buying all the ingredients. Alas, the stars were aligned.
Pickled Green Bean Recipe
Makes 3 quarts
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- 3 cups water
- 2 cups white wine vinegar
- 1 cup white vinegar
- 2 tbsp kosher or pickling salt
- 6 sprigs of dill
- 6 garlic cloves, sliced
- 6 tsp mustard seeds (1 per pint or 2 per quart)
- 6 small hot peppers (I used chile de árbol; excessive list of peppers here)
- 3 pounds filet beans
- Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.
- Clean and trim green beans.
- Add sliced garlic, mustard seeds and dill to jars. Add peppers if you want some extra heat.
- Pack jars vertically with with the beans.
- Pour brine over beans. Shake to distribute garlic and mustard seeds.
- Recommended use: These need at least a week to pickle since you aren’t cooking the beans ahead of time. Enjoy in a salad or as a snack, particularly in a Bloody Mary!